Description
This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a wholesome and satisfying meal that combines roasted sweet potatoes, tender kale, and a creamy homemade honey mustard dressing. It’s a perfect balance of flavors and textures, with a mix of sweet, tangy, and savory. This salad can be enjoyed as a side or a light meal.
Ingredients
For the Salad:
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2 medium sweet potatoes, peeled and cubed
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1 tbsp olive oil
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Salt and pepper to taste
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6 cups kale, chopped (stems removed)
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1/4 cup red onion, thinly sliced
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1/4 cup dried cranberries or raisins
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1/4 cup toasted pecans or walnuts (optional)
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1/4 cup feta cheese (optional)
For the Creamy Honey Mustard Dressing:
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2 tbsp Dijon mustard
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1 tbsp honey
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1/4 cup Greek yogurt (or mayonnaise for a richer dressing)
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1 tbsp apple cider vinegar
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1 tbsp olive oil
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Salt and pepper to taste
Instructions
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Roast the sweet potatoes:
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Preheat the oven to 400°F (200°C).
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Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
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Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
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Make the dressing:
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In a small bowl, whisk together the Dijon mustard, honey, Greek yogurt, apple cider vinegar, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning to taste if necessary.
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Prepare the salad:
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In a large bowl, massage the chopped kale with a bit of olive oil and a pinch of salt until it becomes tender and bright green (this helps soften the kale).
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Add the red onion, dried cranberries (or raisins), and toasted nuts if using.
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Assemble the salad:
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Add the roasted sweet potatoes to the kale mixture and gently toss everything together.
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Drizzle the creamy honey mustard dressing over the salad and toss to coat evenly.
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Serve:
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Garnish with crumbled feta cheese, if desired, and serve immediately. You can also store the salad and dressing separately in the fridge for up to 2 days.
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Notes
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To make this salad vegan, use plant-based yogurt or vegan mayo for the dressing and omit the feta.
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You can add more toppings like avocado, chickpeas, or grilled chicken for additional protein.
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For a more filling salad, try adding quinoa or farro to the mix.
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If you prefer a tangier dressing, increase the amount of apple cider vinegar or Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Dessert, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 16g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg